Zucchini Pineapple Bread II

4.6
(107)

This is a quick bread that my mom used to make every summer with the zucchinis from the garden.

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6
6
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Prep Time:
30 mins
Cook Time:
1 hrs
Total Time:
1 hrs 30 mins
Servings:
24
Yield:
2 loafs

Ingredients

  • 3 eggs, beaten

  • 2 cups white sugar

  • 1 teaspoon vanilla extract

  • 1 cup vegetable oil

  • 2 cups grated zucchini

  • 3 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1 teaspoon salt

  • ½ cup raisins

  • 1 cup chopped pecans

  • 1 cup crushed pineapple, drained

Directions

  1. Mix together the eggs, sugar, vanilla, oil, and zucchini in a large bowl.

  2. In a separate bowl mix together the flour, soda, baking powder, and salt. Add to the zucchini batter and mix well. Stir in raisins, nuts, and pineapple until just blended. Pour into 2-9x5x3 inch loaf pans.

  3. Bake in a preheated 325 degree F (165 degrees C) for one hour, or until browned.

Nutrition Facts (per serving)

260 Calories
13g Fat
34g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 260
% Daily Value *
Total Fat 13g 17%
Saturated Fat 2g 9%
Cholesterol 23mg 8%
Sodium 180mg 8%
Total Carbohydrate 34g 12%
Dietary Fiber 1g 4%
Total Sugars 21g
Protein 3g
Vitamin C 3mg 14%
Calcium 25mg 2%
Iron 1mg 6%
Potassium 105mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.